Name: Angel Food Cupcakes with Raspberry Sauce and Whipped Cream
Yield: Makes 24 cupcakes
Ingredients: 2 teaspoons GF pure vanilla extract; ½ cup (108 g) granulated sugar; 1½ cups (180 g) sifted confectioners’ sugar; ½ pint or 6 ounces (170 g) fresh or frozen raspberries; ⅓ cup (72 g) sugar; 1 teaspoon GF pure vanilla extract; 1½ teaspoons xanthan gum; 1½ teaspoons cream of tartar; ½ teaspoon GF pure almond extract; 1½ cups (355 ml) egg whites (from about 10 eggs), room temperature; ¼ cup (60 ml) cold water; ¼ teaspoon salt; 1 tablespoon confectioners’ sugar; 2 teaspoons cornstarch; 1 cup (240 ml) heavy cream; 1 cup (110 g) sifted Artisan GF Flour Blend

Preparation info

Makes
24
cupcakes

Difficulty
Medium

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

These light and airy cupcakes, topped with whipped cream and bright red raspberry sauce, are already portioned for individual kid consumption.

Ingredients

Cupcakes

1½ cups (355 ml) egg whites (from about 10 eggs), room temperature

Method

Preheat the oven to 350°F (175°C). Line the cups of two 12-cup muffin tins with paper liners.
To make the cupcakes, whip the egg whites, vanilla extract, almond extract, cream of tartar, and salt with a mixer using the whisk attachment until soft peaks

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Ingredients

Cupcakes

Method

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